Spicy Roast Chicken

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 50 g - ground Almonds
  • 50 g - Desiccated (shredded) Coconut
  • 150 ml- Oil
  • 1 medium Onion, finely chopped.
  • 1 tsp - fresh Ginger root, chopped.
  • 1 tsp - fresh Garlic, crushed.
  • 1 tsp - Chilli powder.
  • 1.5 tsp - Garam Masala.
  • 1 tsp - salt.
  • 150 ml - Yogurt.
  • 4 - Chicken quarters, skinned.
  • Green Salad leaves to serve.
  • To Garnish
  • Fresh Coriander.
  • 1 Lemon, cut into wedges.

How to Make Spicy Roast Chicken

  • In a heavy-based saucepan, dry roast the ground almonds, coconut and set aside.
  • Heat oil in a frying pan and fry the onion, stirring, until golden brown.
  • Place ginger, garlic, chilli-powder, garam-masala and salt in a bowl. Mix with the yogurt.
  • Add the almonds, coconut and mix well.
  • Add onions to the spice mixture, blend and set aside.
  • Arrange the chicken quarters in the bottom of a heat proof dish.
  • Spoon the spice mixture over the chicken sparingly.
  • Cook in a pre-heated oven, 160 C/ 425 F/ Gas Mark 3, for 35-45 mins.
  • Check that the chicken is cooked thoroughly by piercing the thickest part of the meat with a sharp knife or a skewer. The juices will run clear when the chicken is cooked through.
  • Garnish with coriander, lemon wedges and serve with salad.